“We were together. I forget the rest.”
i am beyond thrilled to be included in the pretty mommy recipe exchange. i have a big ol’ crush on her and her blog… and her store!
so first, a caveat… when i first signed up for the exchange, in my mind it was still the tail end of summer produce season. hence, the yellow squash and zucchini. and i am all about the seasonal thing. but, i LOVE this recipe. so, i guess you can either offend the farmer’s market gods, or cube up some butternut squash and thrown that in instead!
two things: i prefer to reserve the pancetta and add it at the very end so it doesn’t get stringy and chewy. also, while you CAN make this without the thyme, i think it’s pretty crucial, and sets this carbonara apart. oh, and yes… i did have to look up what a courgette was when i saw mr. oliver making this on tv! ok, on with the recipe. i’ll let jamie do the talking from here on out.
beautiful courgette carbonara
• sea salt and freshly ground black pepper
• 6 medium green and yellow courgettes
• 500g penne
• 4 large free-range or organic egg yolks
• 100ml double cream
• 2 good handfuls of freshly grated Parmesan cheese
• olive oil
• 12 thick slices of pancetta or smoked streaky bacon, cut into chunky lardoons
• a small bunch of fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)
• optional: a few courgette flowers
Put a large pan of salted water on to boil. Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and put to one side.
Heat a very large frying pan (a 35cm one is a good start – every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. Enjoy!